This easy Buttercup Squash soup recipe is a beautiful way to enjoy fresh winter squash. It’s quick enough to make on a weeknight and makes a wonderful lunch served with fresh biscuits.
Soup is at the top of my list of comfort food. Maybe it has to do with how I grew up. In our house soup was always a cozy lunch on rainy days. When I was in elementary school we’d walk home for lunch and on messy days mom would have tomato soup and grilled cheese sandwiches ready for us. We always took the shortcut through the woods so would be wet in spite of our rain coats and rubber boots. Walking into a warm kitchen that smelled of good food when we were soaked and hungry was like stepping into a hug.
Soup still has that effect on me. Each Remembrance Day my family gathers at my mom’s after the service on Rothesay common. We come in from the cold to big pots of soup, into the embrace of mom’s kitchen, and are reminded of just how much we have to be grateful for.
Soup is especially welcoming when the calendar turns to November. It has a way of warming the soul as much as it does the body.
This easy buttercup squash soup recipe is a beautiful way to enjoy fresh winter squash. It’s quick enough to make on a weeknight and makes a wonderful lunch served with fresh cheese biscuits.
- To make this soup vegan use olive oil in place of the butter.
- Stock up on local winter squash when it’s plentiful. It can be peeled, diced and frozen to have on hand for soup all winter.
Easy Buttercup Squash SoupCourse: Soups, Vegetables, VegetarianDifficulty: Easy
This easy Buttercup Squash soup recipe is a beautiful way to enjoy fresh winter squash. It’s quick enough to make on a weeknight.
3 Tbsp. butter
½ cup diced onion
3-4 cups diced buttercup squash
2 cloves garlic, minced
½ tsp. ground ginger
4 cups vegetable or chicken broth
1 tsp. salt
Freshly ground black pepper
- Melt the butter in a large pot over medium heat. Swirl to coat the bottom of the pan and add the onion.
- Sauté until the onion is just beginning to brown then add the squash, garlic and ginger.
- Stir until you can smell the garlic then add the broth.
- Bring to a boil, stir, and reduce the heat.
- Simmer until the squash is soft.
- Puree using an immersion blender or in batches in a food processor or blender.
- Return to pot, season with salt and pepper.